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Tangy Pork Meatballs
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2 eggs, beaten
2/3 cup dry bread crumbs
2 tablespoons dried minced onion
2 teaspoons seasoned salt
2 pounds ground pork
SAUCE:
1-1/2 cups ketchup
1 can (8 ounces) tomato sauce
3 tablespoons Worcestershire sauce
2 to 3 tablespoons cider vinegar
2 teaspoons Liquid Smoke, optional
In a bowl, combine the eggs, bread crumbs, onion and salt. Crumble pork over
mixture and mix well. Shape into 3/4-in. balls. Place meatballs on a greased
rack in a shallow baking pan. Bake at 400° for 15 minutes or until the meat
is no longer pink; drain. Meanwhile, in a large saucepan, combine sauce
ingredients. Simmer, uncovered, for 10 minutes, stirring occasionally. Add
meatballs. Serve in a 5-qt. slow cooker or chafing dish.
Yield: 7-1/2 dozen.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |